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The concept of absorptive capacity was first defined as a firm's "ability to recognize the value of new information, assimilate it, and apply it to commercial ends" by Cohen and Levinthal. [1] [2] For them, absorptive capacity depends greatly on prior related knowledge and diversity of background. The investments a firm makes into its research ...
In 1957 John Philip introduced the term sorptivity and defined it as a measure of the capacity of the medium to absorb or desorb liquid by capillarity. [1]According to C Hall and W D Hoff, the sorptivity expresses the tendency of a material to absorb and transmit water and other liquids by capillarity.
The absorption rate constant K a is a value used in pharmacokinetics to describe the rate at which a drug enters into the system. It is expressed in units of time −1. [1] The K a is related to the absorption half-life (t 1/2a) per the following equation: K a = ln(2) / t 1/2a. [1] K a values can typically only be found in research articles. [2]
Therefore, the capacity of the adsorbent for hydrophobic interactions can obtained from fitting to experimental data. The entropy-driven adsorption originates from the restriction of translational motion of bulk water molecules by the adsorbate, which is alleviated upon adsorption.
Assimilative capacity is the ability for pollutants to be absorbed by an environment without detrimental effects to the environment or those who use of it. [1] Natural absorption into an environment is achieved through dilution , dispersion and removal through chemical or biological processes . [ 1 ]
The term absorption refers to the physical process of absorbing light, while absorbance does not always measure only absorption; it may measure attenuation (of transmitted radiant power) caused by absorption, as well as reflection, scattering, and other physical processes. Sometimes the term "attenuance" or "experimental absorbance" is used to ...
Specific absorption rate (SAR) is a measure of the rate at which energy is absorbed per unit mass by a human body when exposed to a radio frequency (RF) electromagnetic field. It is defined as the power absorbed per mass of tissue and has units of watts per kilogram (W/kg).
Foods that derive most of their energy from fat have a much higher energy density than those that derive most of their energy from carbohydrates or proteins, even if the water content is the same. Nutrients with a lower absorption, such as fiber or sugar alcohols, lower the energy density of foods as well. A moderate energy density would be 1.6 ...